Sunday, March 13, 2011
This afternoon I was reading about Marla's adventure making Glazed Oranges at Making Memories In The Kitchen. She is making recipes from the Better Homes & Gardens Heritage Cook Book. I have a 1968 Better Homes & Gardens Cook Book (the same one I started using as a kid!) and thought maybe it might have a little bit different version of the recipe since her's didn't taste quite right. I didn't find the recipe in my book, but it has been such a long time since I've looked at it, I started flipping through to see what recipes were in it for chicken.
I flipped over to Easy Meals and found one for Corn N' Chicken Scallop that looked interesting especially since I've never thought about cooking the two together. Also, I've had Scalloped Potatoes and was trying to figure out what Scalloped Corn would be. I had no clue why they were called "Scalloped" Potatoes. I never had a reason to question it before! After a little research I learned that "scalloped" dishes are generally casseroles that are made with milk or sauce and bread crumbs. Now that makes sense.
So, I decided for supper I would make Corn N' Chicken Scallop. I didn't follow the directions exactly, but I'll let you know what the original recipe called for when I get to that part. Now true to the description of my blog, if you can boil water, you will have absolutely no problem making this and it is sure to impress. Actually, you don't even have to know how to boil water to make this one!
Here's what I used:
3 boneless, skinless Chicken Breasts
1 can Creamed Corn
1 cup Milk
1 tablespoon Cornstarch
1/2 cup Bread Crumbs
6 Green Onions
1/4 cup Butter
1/4 teaspoon Pepper
1/2 teaspoon Salt
First, I turned the oven on 350 degrees so it would be preheated when it was time to put this dish in the oven. I poured the milk in a small bowl and mixed in the cornstarch. The recipe called for flour, but I like the way cornstarch dissolves and thickens better than flour. If you have flour and not cornstarch, the difference is really so minor that I wouldn't let that stop me from making this. I then added the egg and beat it with a fork to mix the milk and egg together.